This is a traditional Maharashtrian recipe. Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney.Garlic chutney can be rolled with a plain chapati or roti for a little snack on the go.This garlic chutney is the preferred accompaniment to bhakri also.
1. Dry Shredded coconut - 1 cups
2. Red chillies – 5
3. Garlic cloves – 10
4. Tamarind – 1 ” piece
5. Sesame seeds - 2 tsps
6. Salt – To taste
In a thick bottomed kadai / pan ,roast shredded coconut,red chillies and sesame seeds seperately .Roast it on a low flame till it evenly browns-keep stirring to avoid burning.Let it cool down.
When the mixture is warm add tamarind to it.
When the mixture is cooled Grind with rest of the ingredients in a mixer into a coarse powder. Do not run the mixer for long or else the oil will ooze out(which will not affect the taste in any way)
Let it cool and then store in an dry air-tight container(Keeps for months)
Tastes great with chapatis and Jowari rotis.Without this chutney vada pav is just incomplete.It is equally delicious on buttered slices of bread.